1 How to make
1.1 Serving Size
1.2 Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
1.2.1 Fermentation Agent
Not Applicable
Not Available
1.3 Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
1.4.2 Cooking Time
1.4.3 Aging time
Not Available
Not Applicable
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life